Indulge in the festive flavors of the season with this delightful trio of holiday side dishes that will elevate your meal to a culinary masterpiece. 

Enjoy the sweetness of Oven Roasted Sweet Potatoes, caramelized to perfection with a medley of savory spices. Savor the crispiness of Sauteed Brussel Sprouts, expertly seasoned for a burst of vibrant taste. Dive into the creamy decadence of Cheesy Corn Bake, a comforting and cheesy addition that will have your guests reaching for seconds.

Bon Appetit! 

Oven Roasted Sweet Potatoes

Serves: 4-6

Prep time: 15 mins

Cook time: 35-40 mins


4 cups sweet potatoes, peeled and cut into one-inch cubes
1 white onion, cut into quarter wedges
2 cloves garlic, sliced
Salt and freshly ground black pepper, to taste
3 tablespoons olive oil
1 tablespoon balsamic vinegar, or more to taste
1 tablespoon honey
Chopped parsley, for garnish


1. Preheat the oven to 425 degrees F. In a MINERAL B Carbon Steel Paella Pan, mix together the sweet potatoes, onion, garlic, and salt and pepper with a drizzle of olive oil.

2. Roast the sweet potato mixture in the preheated oven, turning frequently, until the vegetables are soft and golden brown, 35 to 40 minutes.

3. Remove from the oven and drizzle over the balsamic vinegar and honey and stir to combine. Garnish with chopped parsley and serve immediately.

Sauteed Brussel Sprouts

Serves: 4-6

Prep time: 5 mins

Cook time: 10-15 mins


2 tablespoons extra virgin olive oil
1 pound Brussels sprouts trimmed and halved
Salt and freshly ground black pepper, to taste
1 tablespoon balsamic vinegar
6 pieces of bacon, chopped
1 to 2 tablespoons pine nuts
Chopped parsley, for garnish


1. On medium-high heat, add the olive oil to a Mineral B PRO Carbon Steel pan. As soon as the oil is hot and shining, swirl to coat the pan, then add the halved brussels sprouts. Let the sprouts sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.

2. Add salt and pepper before stirring. Cook until the sprouts are browned all over, about 6 to 8 additional minutes. Remove the pan from the heat. 

3. Stir in the vinegar, bacon, and pine nuts, stirring to combine. As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with parsley.

Cheesy Corn Bake

Serves: 4-6

Prep time: 5 mins

Cook time: 40-45 mins


2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1/4 teaspoon garlic powder
¼ tablespoon cayenne pepper
¾ cup milk
6 ounces sharp cheddar cheese, grated
4 ounces cream cheese, cubed
2 cans of corn, drained
4 ounces diced ham steak or leftover ham
Salt and pepper to taste
2 punches of cheddar cheese, grated


1. Preheat oven to 375°F. Melt the butter in a MINERAL B Carbon Steel Country Fry Pan 2 Handles over medium heat. Sprinkle flour, garlic powder, and cayenne pepper over the melted butter, then whisk together and cook for 1-2 minutes to create a simple roux.

2. Whisk in the milk, then simmer, whisking constantly, until thickened and bubbly.

3. Add in the cheddar cheese and cream cheese, stirring until melted and combined into the sauce. Stir in corn and diced ham. Sprinkle remaining cheese over top.

4. Cover with foil and bake for 40-45 minutes until hot and bubbly.

Cookware used in these recipes

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